One of Sydney’s original Indonesian restaurants and still one of the best. Fried chicken might be the namesake, but however juicy and perfectly golden those thigh pieces are, a cursory glance around the room will tell you that’s the second most popular thing here. The speciality is ayam bakar, or grilled chicken – marinated for up to six hours, roasted over charcoal and basted with kecap manis, garlic and spice. Order it with the house sambal (maybe the best in Sydney), tempeh, grilled offal bits and a dome of coconut rice.
Ask the average Sydneysider about Indonesian cuisine and you’ll probably hear something about nasi goreng, rendang, sate and maybe gado gado or ayam goreng. Understandable. For a long time, that’s mostly what was available – but not anymore.
While it was once almost exclusively home to the sweeter-style Javanese cuisine, Sydney now boasts region-specific restaurants serving up spicier and more nuanced recipes from Padang, Medan, Bandung and Bali. Today, Sydney’s best Indonesian restaurants are on par with what you’d find on the streets or in the humble warungs of the world’s largest island nation.
Some still offer the same sate and nasi goreng combo but others are more focused, specialising in pressure-cooked soft-bone fried chicken, jackfruit curry, crunchy roti packages stuffed with spiced meat or simple bowls of pork-topped egg noodles. Whether you crave the basics or want to try something new, these are the best of the best when it comes to Indonesian eats in Sydney.
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